Chef Ed’s Beef Bourguignon Recipe

Here’s Chef Ed’s Beef Bourguignon — a rich, slow-cooked French stew made with tender beef, red wine, aromatics, and vegetables. This dish is deeply flavorful, rustic, and perfect for cozy dinners or impressive guests.

Classic French beef stew braised in red wine with mushrooms, pearl onions, and smoky bacon

🕒 Prep Time: 30 minutes

🕒 Cook Time: 2½–3 hours

🍽️ Serves: 6

✅ Ingredients

3 lbs beef chuck, cut into 2-inch cubes
Salt & black pepper
6 oz thick-cut bacon, diced
2 tbsp olive oil
2 tbsp flour
1 large onion, chopped
2 carrots, sliced
4 garlic cloves, minced
2 tbsp tomato paste
2½ cups dry red wine (like Pinot Noir or Burgundy)
2 cups beef stock
1 bay leaf
1 tsp dried thyme or 2 sprigs fresh
1 lb mushrooms, halved or quartered
1 cup pearl onions (fresh or frozen)
2 tbsp butter
Chopped parsley (for garnish)

🔥 Instructions

1. Brown the Beef

Season beef with salt and pepper. In a Dutch oven, sauté bacon over medium heat until crispy. Remove bacon; set aside. In the bacon fat, sear beef cubes in batches until browned. Set aside with bacon.

2. Sauté Aromatics

In the same pot, add olive oil. Sauté chopped onion and carrots until soft (5–6 minutes). Add garlic and tomato paste; cook for 1 minute.

3. Deglaze & Build Sauce

Sprinkle in flour and stir for 1–2 minutes to coat. Slowly pour in wine, scraping up the browned bits. Add beef stock, bay leaf, thyme, browned beef, and bacon back to the pot. Bring to a simmer.